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Toasted Almond Crunch

1 cup butter or margarine
1 cup sugar
1/4 teaspoon salt
2 tablespoons warm water
1 tablespoon white Karo
3/4 cup chopped, blanched, toasted almonds
1 ounce semi-sweet chocolate, melted

In a heavy, 1 1/2 quart saucepan, over medium heat, melt butter
or margarine.  Stir in sugar and salt, mixing until it has a smooth
appearance, then add water and Karo, mixing well.  Cook to hard crack
stage, about 20 minutes, stirring often to prevent scorching.   Remove
from heat, stir in 1/2 cup of almonds.  Pour immediately into a buttered
9-inch square pan.  Allow candy to cool about 7 minutes, cut into squares,
leaving them in the pan. Spread on melted chocolate.  Sprinkle the remaining
almonds over the chocolate.  Cool completely.  Invert pan, press in at center. 
The whole 9-inch square will come out.  Break candy along cut marks.  Wrap in
cellophane or wax paper.  Store in a tightly covered container.


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